Help me with my unexpected radishes!
I haven't had a lot of time lately. I get up very early, go to work, work until late, come home, pass out. Sometimes I eat dinner, sometimes I don't.
We have a vegetable garden. My wife and her mother planted things in it, and it's got choked with weeds so that I don't know what's there unless it can stick its leaves above the runner grass.
Today I started to pull the runner grass... and discovered three rows of French breakfast radishes I didn't know were there. There -- I am not exaggerating when I say this -- at least 500 radishes. There are enough radishes to supply a taqueria for a month.
All I know to do with radishes is pickle them, slice them into salad, or cut a small wedge out, stuff with a bit of butter, and sprinkle salt. I know what to do with the radish GREENS -- but what do I do with the radishes themselves??
Get a good crusty baguette and slather it with the best butter you can lay your hands on and make an open faced radish sandwich. Delicious. Radishes and butter are a wonderful combination. You might want a sprinkle of salt on there too.
I was just about to post the same suggestion as Candy: delicious bread, good salted butter and sliced radishes. And I'd be happy to help you out with this *awful* problem.
This will only get rid of a few - but they use them in the chopped liver at Sammy's Roumanian in NYC. They have chicken schmalz on the tables in syrup containers. So when you order chopped liver, they come out with a bowl with some nicely grilled livers (just salted and peppered), and at your table, they chop in gribenes, a hard boiled egg, and a small container of finely chopped radishes - they keep chopping and stirring in the schmalz until it reaches the right consistency. This is incredibly good, and just wouldn't be the same without the radishes. I know, I know - take some nice healthy radishes and make something with enough fat and cholesterol to give you an instant heart attack! But is it good!
While radishes are usually eaten raw in some form to preserve their crunch and peppery bite, you have so many that you might as well try experimenting w/ cooking them. I've found that I like them halved and then gently sauteed in really good butter and finished w/ some fresh herbs. They lose their vibrant color and get more mellow overall, but they can stand alone as a side dish.
I also wonder how they'd fare if they were gratineed, roasted, braised, etc. Let us know if you find out!